An Unapologetic Cookbook

by Joshua Weissman

As Weissman once said…

"...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it… we’re busy. But let’s refocus on the fact that beautifully crafted burgers don't grow on trees."

Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.

How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, patties, and buns. For a superior and potentially even life-changing experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.

While you're at it, give it the Joshua Weissman—or your own—twist. As Joshua would say, “If you don’t like blue cheese, then don’t use blue cheese.” From simple staples to to gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms.

With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes.

If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary, Reference, Health

256 pages, Hardcover

Published September 14, 2021

Reviews

[Linda Galella · Rating 5 out of 5]

“The most important thing is culinary intuition. It’s time to stop putting the past on a pedestal, and just make something that’s f-ing delicious.”

So begins the irreverent, “Unapologetic Cookbook”, by Joshua Weissman! This is not a cookbook for food snobs. It’s a companion for folks who want to make great tasting food with normal ingredients, take their time and enjoy the fruits, carbs, meats and everything thing else they labored over when done. There’s no “light” foods, diet fads, calorie counts or daily values for anything else.

What you will find is a picture for every single finished dish - glory hallelujah! You’ll find directions that mere mortals can follow and when stuff is a little bit difficult, there are pictures to follow. This book is exactly what newbies need and a seasoned chef will reminisce over.

Weissman covers all the standard categories but begins by teaching readers/cooks how to make staple items themselves in the first two chapters, should they opt for using the best rather than buying some at the store; things like: pickled things, fermented things, jams, nut butters, broths, butters, cheeses, sauces and breads. There’s an huge section on how to do various types of baked stuff, including pretzels, my favorite!

After learning the staples, the standard categories incorporate them, (or you can use commercial), into: ~ breakfast ~ appetizer or snack ~ fish ~ meat ~ pasta & sandwiches ~ vegetables & salads ~ soup
~ dessert There are not a lot of recipes under each category but those that are there look comforting, inviting, delicious and are easily enhanced to meet any palate.

No food plans to follow or agendas being hammered, other than to make and enjoy good food, and Joshua Weissman has done it with finesse and a good natured raised middle digit; Bon Appetite 📚

[Liquidlasagna · Rating 2 out of 5]

i was absolutely unimpressed by the recipes shown on amazon
but i eventually decided to get curious and peek at all the recipes

i'm sure that some of my issues were compounded that i'm with Keith Floyd with the low opinion of celebrity chefs and that goes triple when it's creative photography that has nothing really to do with the recipe

but i thought, oh man i see his book again, sigh, okay that's it, i'm going to burn through his recipes and study what's in them!


[I think I came up with a summary of how I feel about some of his recipes - I feel like I'm in a diner and I look at the breakfast menu, and the two things on the menu that I like the least, feel like what's in this book]

I think I like those 1980s cookbooks better 500 pages and 350 recipes inside, and no dumb pictures

we've gone from an era of good cookbooks with way too few photos
to mediocre cookbooks with endless photos, most are artsy and not teaching me how to construct the dish

---

[not a fan of making your own ketchup with corn syrup - number one]

---

ranch dressing
mayonnaise - creme fraiche - buttermilk
chives - dill - parsley
pepper - dijon - garlic

---

katsu sauce
ketchup - worcestershire - oyster sauce - honey

---

salted butter and jam toast
bread - salted butter - strawberry jam [well now - this is impressive]

---

fried fish tacos

cod - flour - paprika
garlic powder - white pepper - eggs
light beer - corn tortillas - sour cream
mayonnaise - hot sauce - smoked paprika
chili oil - chinese black rice vinegar - green cabbage
red onions - carrots - cilantro
meyer lemons - pepper - garlic
your choice of frying oil

---

maine-style lobster rolls

lobsters - mayonnaise - lemon
chives - dill - tarragon
peppercorns - hot dog buns - unsalted butter

---

mojo-braised pulled pork

boneless pork shoulder - shallots - garlic
oranges - fresh oregano - mint leaves
cumin - serrano chiles - olive oil - lime

---

chicken parmesan

chicken breasts - mozzarella c- parmesan
flour - pepper - eggs
panko crumbs - thick-cut bacon - fresno chiles
red pepper flakes - crushed tomatoes - garlic

---

better than popeyes chicken sandwich

boneless chicken thighs - dill pickles - sandwich buns
buttermilk - garlic powder - serrano chile powder
flour - smoked paprika - mayonnaise
black garlic - hot sauce - pepper
unsalted butter - lemon juice
your choice of frying oil

---

tuna melt allison's heart

tuna in olive oil - mayonnaise - celery
shallots - dill - dill pickles
pepper - country bread - swiss cheese
dijon - unsalted butter

---

grilled cheese

whole-grain mustard - country bread - salted butter
monterey jack cheese - smoked gouda cheese

[i think the smoked gouda and mustard is very odd]
[extremely aged cheddar or red leichester and hot sauce maybe]
[or lemon pepper and hot sauce]

---

fried brussels sprouts

vinegar - soy sauce - fish sauce
orange juice - ginger - thai chiles
garlic - brussels sprouts - sugar
your choice of frying oil

---

french onion soup

vidalia onion - peppercorns - white wine
beef stock - gruyere - gouda
baguette - fresh thyme - unsalted butter

---

tomato soup

roma tomatoes - garlic - shallots
sage - chicken stock - whipping cream
pepper - chives - unsalted butter

---

strawberry shortcake

strawberries - muscovado sugar - whipping cream
flour - buttermilk - egg yolks - sugar
lemon zest - demerara sugar - unsalted butter

---

i know it's a good thing to teach the basics
like a good caesar salad or chicken noodle soup or french onion soup or a chicken sandwich

but the really odd thing is how some recipes are as plain as they come and others are quite fancy, and i find that a little bit surreal

what's so damn underwhelming is that there really are so few recipes in the book

i mean i see four outstanding recipes
and that only took 250 pages to find them

and really 11 recipes that i think were unique to other cookbooks

so i really don't know why this book exists, other than good techniques and usually okay basics

personally, i don't think i'd be a fan of any of the eggy recipes, and well
jam and butter on a sandwich really takes the cake for me

I think the most interesting thing about the book are the odd choices and preferences of the author for his fave recipes

i'll make no apology that the recipes sorta underwhelm
but
his good recipes i think make up for some of it

and some of the staples are excellent things to be shown how to do it easily, and with foolproof recipes with explanations

because you know, if i see the book dirt cheap, i might buy it only to break into the habit of making chicken sandwiches all the time
oh and the tuna melt!

way more recipes and i would have given it three stars

---

update

his fave recipes might not be your fave foods 40% of the time
but I saw some of his YouTube, and I'm highly impressed with his charm and enthusiasm

he had like fascinating visits and interviews with knife stores in Los Angeles and stuff like that

so I think his presence on film is fantastic
but for recipes I like, it's underwhelming

I might not like the food, but he sure is interesting!

---

and no
if he doesn't apologize for his cookbook
im not gonna apologize for my review

[Liselotte · Rating 3 out of 5]

I really love Joshua, I've been watching him for ages and I am so glad my partner got his very first cookbook! However, this is definitely a beginner cookbook, which is a lot of fun if you are just starting living on your own or cooking, but if you are an experienced cook, you won't learn much. :)

[The Daydreamologist]

Oh look I'm first even though this guy has more than 4 million followers on YT and I'm not one of them.

[Iliana Lanz · Rating 2 out of 5]

My boyfriend and I were excited to get this cookbook after following Joshua Weissman’s YouTube journey. Unfortunately, it did not leave us impressed. The recipes range from pointless (I was shocked to see a whole page dedicated to butter and jam on toast) to incredibly time-consuming and technical. He berates readers for not hand-making every ingredient by scratch, including various breads, common condiments, and cheeses. There isn’t a clear demographic that this book is targeted towards.

However, the most disappointing aspect of these recipes, is it seems like many of the ingredient volumes and amounts are off. For example, the egg drop soup had far too much dark soy sauce in it, and I had to add an extra cup of broth to keep it from having the consistency of scrambled eggs. The fried Brussels sprouts get paired with a delicious tangy Asian-inspired sticky sauce, where any more than a drizzle would be overpowering; however, you are instructed to make more than 2 cups of it. And, the Cacio e Pepe has an ungodly amount of parmesan and pecorino in it (I LOVE cheese, and normally add more than a recipe instructs). This is a common theme for many of his recipes, outside of the three examples mentioned above. Joshua has a lot of restaurant experience, and I get the sense that he adapted these recipes from a restaurant-scale to a house-hold scale, but failed to confirm that his calculations were correct.

While some of the recipes are good, and others are promising, I think this cookbook needed more time at the drawing board to really reach its full potential.

[ananya · Rating 4 out of 5]

whiskey business

[Brigitta · Rating 5 out of 5]

It is such a good quality cookbook. I am so proud of my Joshua Weissman. It's the little things he puts in that makes this new and different.

[Rebecca · Rating 5 out of 5]

THIS. Now this is the cookbook i've been waiting for. It's not some over-the-top coffee table cookbook, no. This is a cookbook that's meant to inspire. Featuring everything from the most basic fundamentals you want to know (such as making preserves, pickles, saucey-sauces) to basic recipes that will impress on date night (i'm looking at you carbonara). I am so glad I got this cookbook because not only does it serve to reinforce knowledge I've picked up over my years in the kitchen, it gives a lot of food-for-thought as well. For the twenty dollars I paid for it (because, yes, I was a papa-kiss fan before this book was even announced) I have gotten more value out of this than any Jamie Oliver cookbook i've ever read. Oh-- and my thanks to the Chef for not going overboard on the fancy ingredients that he loves to use on his YouTube channel.

[Elaine · Rating 3 out of 5]

I'm not familiar with this author.

I only picked An Unapologetic Cookbook up at the library because I first saw it at Target and the title caught my eye.

I'm pleased to write I enjoyed this more than I expected to.

The cookbook features simple yet delicious recipes most people should master or know how to do.

Since I've never seen Mr. Weissman in action, I imagine the writing style and tone is similar to his personality on-screen; there's humor, the tone is easygoing and comfortable.

I really appreciated the beautiful photos, the layout of the recipes is eye catching and easy to read.

I can see myself trying out most of the recipes, minus the labor intensive ones, though there aren't many of those.

But I probably won't; I really just wanted to look at the photos.

[Milton Public Library · Rating 5 out of 5]

It seems as if I am late to the party! I was not aware of Joshua's fame on YouTube and will now become a faithful follower. Precise, straightforward, and unapologetic, Joshua puts together a great cookbook full of homemade basics that you can build into literally anything. His focus on good ingredients and showing how cooking from scratch is easy is why this book is so great. I loved the visuals he used to help us folks who need them. Altogether this is a pretty great cookbook that will trick you into thinking you can conquer homemade ingredients and flavorful recipes!

Find it today: https://ent.sharelibraries.info/clien...

Ashley C. / Milton Public Library #CheckOutMPL

[Stephanie · Rating 3 out of 5]

My unapologetic review. It’s an “all from scratch” cookbook. Jonathan doesn’t show us anything new that Martha Stewart hasn’t covered in the past 3 decades. Some of the recipes might be fun to make and enjoy like the Bagel bread. But who needs a recipe to make toast? His cardinal sin is that he intentionally excluded blue cheese dressing in his wedge salad recipe.

[Terresa Wellborn · Rating 5 out of 5]

Simple recipes, honesty, + a touch of snark = one pretty good cook book.

Recipes to try:
p. 102: Hokkaido milk bread cinnamon rolls
p. 107: French toast
p. 108: Ricotta pancakes
p. 156: chicken breasts that are actually good
p. 161: mom's chicken fried steak
p. 164: mom's pot roast
p. 178: Cubanos

[Amy · Rating 2 out of 5]

This is a really, really weird cookbook. I’m not sure who the audience is. There’s literally a recipe for cinnamon sugar toast. Nothing special…literally just toast some bread, spread on some butter, and sprinkle on cinnamon sugar. How on earth is that a recipe? Another recipe is for a slice of toast with butter and jam on it, and yet another recipe is for simple avocado toast. Like…??? These aren’t the only overly simple recipes taking up space in this book. (Tuna melt? BLT? The most basic grilled cheese ever?)

On the other end of the spectrum, there’s recipes for homemade pasta; sourdough starter and bread; homemade ketchup, hot sauce, and mozzarella cheese; recipes that require equipment like a sous vide circulator; and very non-beginner recipes and techniques like grilled branzino, seared duck breast, and spatchcocked chicken.

WHO is this book for? Someone who can’t think for themselves enough to put butter and jam on toast? Or someone who’s ready to create, care for, and use a sourdough starter? I say all of this as someone who HAS a sourdough starter and a sous vide circulator, regularly makes difficult dishes, and has spatchcocked many chickens and turkeys.

I’m not saying this book doesn’t have some good recipes. It does. I’m sure most everything in here is awesome. I would give it 3 stars, but I also read that apparently there are mistakes littered through the book…incorrect gram amounts and missed steps. Especially for bread, that’s a recipe (pun intended) for disaster. Yeah sorry…this is a 2 star book. I’ll stick to his (older, aka not just annoying clickbait crap) videos—they’re much better quality.

[Evan Fish · Rating 4 out of 5]

He indeed did not apologize

[David · Rating 1 out of 5]

Another cookbook by a YouTube star, aimed solidly at a younger audience. I appreciate the intent to make everything from scratch, but the tone is deliberately and unapologetically obnoxious (the intro photo is the chef glaring and raising his middle finger to the reader), and so are the recipes. Although he says he's writing for people who don't know to do with asparagus or poach an egg, he starts straight in with advanced fermentation techniques, then urges his readers to make every culinary school sauce from scratch before even trying to poach that egg.

The recipes themselves aren't bad, but they are mostly no compromise straightforward classics, not toned down at all for a beginner cook. The "throw the reader into the deep end" continues with an unforgiving sourdough, made without even a grain of yeast, before relenting and grudgingly allowing for an ordinary loaf of white bread. He says that he's writing for an audience that has never baked a loaf of bread in their life, and this approach is irresponsible. It's like a personal trainer at the gym starting a nervous flabby first timer with a drop set of Romanian split squats using a fully loaded barbell before letting them touch the leg curl machine. That person isn't coming back to the gym, or back to the kitchen in this case. But wait, it gets worse. The next recipe is for pretzels, dipped in lye. This isn't just an advanced process, it's dangerous! He relents and advises on wearing gloves, but doesn't mention eye protection. Or offer the much safer and beginner friendly baking soda version. This alone merits the 1-star review, and negates whatever other value it might have.

Throughout the rest of the book, the recipes are mostly solid if uninspired, but no attempt is made to explain any of the advanced techniques employed, he expects the reader to know what to do. But if they did, they wouldn't need this book in the first place, rendering it virtually useless for everyone. Then he goes and includes recipes for basics like a tuna melt and BLT the way an 8-year old would make them. It makes absolutely no sense.

Maybe this book would be useful for people who watched him make these dishes on social media and want a printed copy of the recipe for reference, but everyone else should just pick up a used copy of Fannie Farmer or Joy of Cooking and get the same classic "from scratch" recipes without the attitude.

[Jessica · Rating 4 out of 5]

I wasn't familiar with Joshua Weissman before checking this book out from my library. I really like that he focuses on making as much of your food as you can from scratch and from good quality ingredients. I think the media and food industry want people to think cooking from scratch is too hard or too time consuming. It's usually faster and easier than you think especially for basic dishes. In the first section of recipes Weissman gives tons of recipes for basic components - broth, condiments, pickles, etc, then gets into breads and starches from scratch. The rest of the chapters are your basic cookbook categories - breakfast, appetizers, meat, pasta, dessert, etc. All of the recipes use some of the basic components from the first section. This would be a great gift from someone just starting out on their own or trying to make more of their own food from scratch. Overall, I would recommend this one and did find a few recipes I'd like to try.

[Ioana Mq · Rating 2 out of 5]

I absolutely fangirl over his ytb videos and I will stick to those for now. The book lost me at the page dedicated to butter and jam on toast. If this is the first time you have to butter your own piece of bread, by all means this cookbook is for you. Giving this 2 stars just because JW is actially my favorite millenial cook and I’ve followed many recipes posted by him that ended up being yummy. I believe the author definitely has 5 stars potential, unlike this book unfortunately. Will I buy his next book? 100% yes! I’m looking forward to seeing what’s coming up next

[Dina_s · Rating 4 out of 5]

Classic Papa from start to finish. Showcasing his signature cake and buns (cringe I know, indulge me).
A good solid repertoire of foundational recipes and classics, many of them from the channel. As an Indian it always perplexes me that people do not cook their own meals from scratch, and how easy and quick it is to put something healthy and nourishing on the table - I hope this book, and Joshua's non intimidating no nonsense approach to food, inspires more people to pick up a spoon and spatula for themselves. Now where's my B roll?

[constantlytina · Rating 5 out of 5]

It’s hard not to say “give it some whiskey business” when whisking ingredients together in the kitchen. Kind of like it’s hard not to automatically rap Migos’ song Stir Fry when making a stir fry in the kitchen. Anyway, I really like Joshua’s YouTube channel, and I follow him on Instagram. I like his style and think his love for food and cooking is contagious. There isn’t a thing in this cookbook that sucks.

[Joan Low · Rating 1 out of 5]

Unfortunately as much as I enjoy his youtube videos, this cookbook lacks focus, doesn't seem to showcase any form of specialty. It feels very college/beginner, with extremely simple recipes. A little odd that there is no organisation, and is just a mishmash of recipes from different cultures/flavours, much like the youtube videos. Will be re-selling it, am afraid!

Update: on the up side, it sold within 2 days on eBay! Hooray for clout.

[Emma Wilson]

Unlike most cookbooks I’ve read so far, the no-nonsense approach to cooking as a basic skill to be developed and tailored is refreshing and easily engaging.
I am impressed at the range of recipes, as well as the direct (unapologetic) tone of its instruction.
One of only three cookbooks I keep in my kitchen.

[Lisa · Rating 5 out of 5]

A lot of good recipes! It feels like a cookbook with seemingly "basic" recipes, but since you spend time making the basics from scratch yourself (butter, sauces, bread, etc), it's actually a better, more difficult version of these "basics". Can't wait to try out some of these recipes!

[Bilal Aslam · Rating 3 out of 5]

Good recipes, but fairly basic dishes, not super interesting.

He starts out with, "There are no rules", then proceeds to present an entire book that is built heavily on basic rules and foundations of cooking. His YouTube is entertaining though.

[Cynthia Nicola · Rating 4 out of 5]

Loved the attitude! The majority of the recipes were ones that I will realistically use!

[Christopher Farrell · Rating 1 out of 5]

While I respect what Josh is trying to do by getting people more involved in day to day cooking, I had to drop this to a one star because all the recipes are available on his YouTube channel.

[Nicole D. · Rating 5 out of 5]

loving it so far.

[Rachel Schultz · Rating 5 out of 5]

I want to take a star off for vulgarity but the books material is so good I can’t

[Dom Downer · Rating 4 out of 5]

Astronomical amounts of great recipes

[Allison TeVelde · Rating 3 out of 5]

The whole wheat graham crackers were pretty stellar. I like the concept of making all my staples from scratch... I think I've nailed down what things I like to buy and what things I prefer to make and I'm ok with that. I appreciate how Weissman offers easy ways to make your own things like ketchup, pickles, bread... can't say I got his humor tho.

[Barb Hogan · Rating 4 out of 5]

How am I just now discovering this guy? He's fabulous!